Roasted Eggplant Salad With Basil-Soy Vinaigrette
serves 2-4
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4 medium eggplants (about 2 pounds), cut into 1-inch cubes
3 tablespoons canola oil (1 tablespoon for roasting the eggplant + 2 tablespoons for the dressing)
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
10 leaves basil, thinly sliced
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
prep: 10 minutes
total: 50 minutes
large baking sheet
large bowl
spatula
small bowl
whisk
1. Preheat the oven to 450F and put the rack in the middle position. Put a large baking sheet on the rack to preheat. Prep the eggplant.
2. In a large bowl, toss the eggplant with 1 tablespoon of the oil, the salt and the red pepper flakes. Pour the eggplant onto the preheated baking sheet. Spread the pieces apart so that there's room between them. Roast, turning and tossing occasionally with a spatula, until they’re tender and brown in spots, 30-40 minutes.
3. Meanwhile, in a small bowl, combine the basil, rice wine vinegar and soy sauce and sprinkle lightly with salt and pepper. Slowly drizzle in the remaining canola oil, whisking constantly until the dressing is emulsified. To serve, drizzle the vinaigrette over the roasted eggplant.
2. In a large bowl, toss the eggplant with 1 tablespoon of the oil, the salt and the red pepper flakes. Pour the eggplant onto the preheated baking sheet. Spread the pieces apart so that there's room between them. Roast, turning and tossing occasionally with a spatula, until they’re tender and brown in spots, 30-40 minutes.
3. Meanwhile, in a small bowl, combine the basil, rice wine vinegar and soy sauce and sprinkle lightly with salt and pepper. Slowly drizzle in the remaining canola oil, whisking constantly until the dressing is emulsified. To serve, drizzle the vinaigrette over the roasted eggplant.
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